Adapted from Ethiopia by Yohanis Gebreyesus serves 42 tablespoons clarified butter or oil
1 pound+ of greens (collards, kale, or the like)
1 ½ teaspoons minced garlic
1/2 pound chopped onions
1 tablespoon grated ginger
1 ½ teaspoons Nit’ir Qibe
2 tablespoons coconut milk (optional and not traditional)
Heat a large pot of salted water to a boil. Dunk your greens into the water and swirl with tongs for about 30 seconds, then remove to a colander and rinse with cold water. Leave to drain while you cook the rest of the ingredients. Chop roughly just before adding to the other ingredients.
Heat the oil in a large skillet and add the garlic. Sauté until the garlic is aromatic and soft, then add the onion and cook for 5-10 minutes on low, stirring occasionally, til the onion is light brown and slightly caramelized. Add the ginger, the Nit’ir Qibe, a teaspoon of salt and cook, stirring, for 30 seconds. Add the greens and the coconut milk, if using. Taste for salt and add a little more, if needed. Cook, stirring, until the greens are a little less cooked than you like, and then turn off the heat, as they will keep cooking a bit after you remove them from the heat.